Steamer for foodstuffs

Abstract

A steamer for foodstuffs has a lidded pot enclosing a stepped steaming platform adapted to support various foodstuffs at different levels dictated by the intensity and duration of their cooking requirements.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]The present application is a Continuation-In-Part (C.I.P.) patent application of parent application Ser. No. 13 / 064,392 filed on Mar. 23, 2011 and published on Mar. 1, 2012 under publication No.: Us 2012 / 0048123 A1, which claimed benefit of U.S. Provisional Application for Patent Ser. No. 61 / 344,570 filed on Aug. 24, 2010, both of which are incorporated herein by reference.FIELD OF THE INVENTION[0002]The present invention relates to a steamer for steam cooking of foodstuffs.BACKGROUND OF THE INVENTION[0003]Steamers or inserts for pots for steam cooking and warming of foodstuffs, for example sausages and buns therefor, are well known in the art. Typically, conventional steamers comprise a bottom section, generally in the form of a pan or pot, which is placed on a source of heat and in which water is provided for boiling to generate steam for steam cooking and / or warming the foodstuffs. A top section or lid, typically removable, is configure...

AI Technical Summary

Benefits of technology

The present invention is a steamer that has several technical advantages over existing steamers. Firstly, it provides more heat and steam to a foodstuff compared to another foodstuff without affecting the amount of steam they receive. Secondly, it reduces the risk of excessive immersion of foodstuffs in water during steaming. Thirdly, it minimizes unwanted escape of steam, resulting in more efficient cooking. Fourthly, it enables steaming multiple foodstuffs without needing a large surface area. Fifthly, it ensures proper cooking of each foodstuff, with each one being disposed directly above the steaming water, regardless of their level in the steamer.

Problems solved by technology

Unfortunately, conventional steamers and inserts provide a number of drawbacks.

Unfortunately, users often may wish to cook less, or simply warm, a first foodstuff, such as buns, which requires significantly less heat and steam, while thoroughly cooking a second foodstuff, such as sausages or meats.

In such cases, keeping all of the foodstuffs at the same vertical level may often result, if the first foodstuff, for example sausages, is to be completely cooked, in the second foodstuff being oversaturated with steam and / or water, leaving them overcooked or soggy.

Additionally, typical steamers and inserts often require a large surface area to steam a plurality of foodstuffs.

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